Mango Salsa Over Vermicelli
Yield
6 servingsPrep
20 minCook
7 minReady
27 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
rice vermicelli
or another fine strand pasta |
* |
| 1 ¾ | cups |
mangos
|
*
|
| ¾ | cup |
sweet red bell peppers
|
|
| ½ | cup |
red onion
diced |
|
| ½ | cup |
green bell peppers
|
|
| 3 | tablespoons |
olive oil
|
|
| 3 | tablespoons |
lemon juice
|
|
| 2 | teaspoons |
garlic
crushed |
|
| ½ | cup |
corander
or parsley |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
rice vermicelli
or another fine strand pasta |
* |
| 414 | ml |
mangos
|
*
|
| 177 | ml |
sweet red bell peppers
|
|
| 118 | ml |
red onion
diced |
|
| 118 | ml |
green bell peppers
|
|
| 45 | ml |
olive oil
|
|
| 45 | ml |
lemon juice
|
|
| 1E+1 | ml |
garlic
crushed |
|
| 118 | ml |
corander
or parsley |
* |
Directions
Cook pasta in boiling water according to package instruction.
Rinse with cold water. Drain and set aside.
In bowl of food processor, combine mangos, and all other ingredients.
Process on and off just until finely diced.
Pour over pasta; serve at room temperature.
TIP: Use a ripe sweet mango for a more intense flavor. If unripe, mangos are unpleasantly sour.
Make ahead>>> Prepare salsa early in the day and refrigerate to generate more flavour.
